The quality and diversity of the cuisine available is just one of the many reasons why people return to the Gambia time and time again. Here I put together some of Gambia’s best local food and cuisine you can’t afford to miss.
Benachin is a wollof dish common both in the Gambia and Senegal. It is traditionally cooked in “one pot” hence the name “Bena” which means one and “chin” meaning pot. The ingredients of this Senegambia dish include fish or meat seasoned with herbs, lemon juice, parsley, basil, aubergine, chili, tomato, onion, pumpkin, carrot, cabbage, vegetable oil, tomato paste and water which are all cooked in one pot with white rice or couscous. This food is a must taste.
This Mandinka dish is made with concentrated peanut paste, cooked with meat or fish seasoned with salt, a little onion, fresh tomato, potatoes, carrots, cabbage, tomato paste, water, lemon juice, soup stock and white rice. Also a Senegambia food, Domoda is a Mandinka word “Domo” meaning “Eat” and “Da” meaning “pot”.
Very common in Gambian restaurants. This is a spicy food prepared with lemon on chicken or fish with salt, paper, onion, clove, garlic, mustard, chili sauce, lime juice, water and white rice.
Mbahal is a common one pot food cooked with smoked and salted fish and prepared with peanut, locust bean, black eyed beans, fresh chillis, spring onions, bitter tomato and white rice.
Bubacarr Camara is a 27-year-old Gambian and a Tour guide with Arch Tours, Gambia. His hobbies include reading, writing, playing and watching football.